Baby’s Fish Fingers

I decided to make these for my little man as they’re great for on the go snacks and much healthier than the frozen versions!

I was going to make these with salmon fillets, but ended up picking up Basa as I’ve not used it before. Basa fillets are quite mild in taste, so they need a bit more of a punch with the spices for adults. Alternatively just use a stronger tasting fish. My little one quite liked these, especially when I made a tomato sauce to dunk them in (sweated garlic with tinned chopped tomatoes, and a handful of basil). I also mixed up the flavours by dividing the breadcrumbs and doing one half in milder flavours, and the other a little punchier.

Preheat the oven to 180°C and line a baking tray with parchment. Cut the fish into fingers around 2cm by 8cm and divide them into 2 portions. Have four bowls at the ready. The first bowl should have the flour, the second the beaten egg, the third; half the breadcrumbs with 1/2 tsp powder, thyme, mixed herbs and half the pepper mixed together. The fourth bowl should have the other half of the garlic powder with the smoked paprika and half the pepper.

For the first portion of fingers, one at a time, dip them into the flour, then into the egg, then into the breadcrumbs with the thyme and herbs and coat thoroughly. With the second portion of fish, dip in the flour, egg, then in the breadcrumbs with the smoked paprika.

Line both portions on a baking tray and bake for 20-25 mins, turning midway through. Once finished, take them out and a squeeze of lemon.